Autumn Turnip Souffle


1 pound turnips, peeled and cut into 3-inch chunks
1/2 cup heavy cream
1 bay leaf
2 whole cloves
Freshly grated nutmeg
1/4 cup unsalted butter, plus extra for greasing ramekins
3 tablespoons flour
Kosher or sea salt
White pepper
4 large eggs, separated


In a large pot of boiling salted water, cook turnips until tender. Drain well. Pass through a food mill or ricer. Set aside. In a small saucepan over medium heat, scald cream with bay leaf, cloves, and a pinch of nutmeg. Strain and discard solids. In a separate small saucepan over medium heat, melt butter. Whisk in flour and cook about 1 minute; be careful not to brown the mixture. Whisk in half the cream; once incorporated, whisk in remaining cream. Whisk in turnips. Cook, stirring constantly, until mixture thickens. Season with a pinch each of salt and white pepper. Let cool to room temperature. Heat oven to 375 degrees. In the bowl of a standing or electric mixer, beat egg whites until stiff. In a separate large bowl, beat egg yolks well. Fold ⅓ of the turnip mixture into egg yolks. Then fold in remaining turnip mixture. Let cool to room temperature. Fold in egg whites. Spoon into 6 buttered ramekins and place on a baking sheet. Bake 18 to 20 minutes, or until souffles are well-browned and have risen an inch or more.


6 servings


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